Max, my 9-year-old, has been loving trying new recipes in the kitchen this week. He whipped up these cream puffs for our family over the long weekend, and I’m a super fan of these! They are light and hollow after you bake them, and then you fill them with the most delicious, tart cream that will wake your taste buds right up!
You can freeze these after they’re filled if you’re making them for a party, just get them out of the freezer a few hours before party time to let them cream thaw.
Zesty Lemon Cream Puffs
- 1 cup flour
- 1/4 t salt
- 1 T sugar
- 1/2 cup butter
- 1 cup water
- 3 eggs
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- Zest from 1/2 lemon
- 1/4 cup lemon juice
- Preheat oven to 435 degrees F. Line baking sheets with parchment paper or silicone baking mats.
- Sift flour with salt and sugar in a small bowl.
- Combine butter and water in a saucepan and cook on low heat until butter is melted.
- Add flour to saucepan and mix until a ball forms, pulling dough from sides of pan.
- Continue to cook for 2 minutes, stirring constantly.
- Allow mixture to cool for 10 minutes.
- Add eggs one at a time, beating until incorporated.
- Add pastry to piping bag fitted with a large star tip and pipe cream puffs 2 inches apart onto pan.
- Bake at 425 degrees F. for 15 minutes, Reduce heat to 375 and bake for an additional 15.
- While puffs are baking make Lemon Whipped Cream by adding whipping cream and powdered sugar to a stand mixer. Whip cream until soft peaks form.
- Add in lemon zest and lemon juice to taste and whip until incorporated.
- After cream puffs cool, add whipped cream to a piping bag fitted with a ling skinny tip, so you can pierce the bottom of the puffs and squeeze the filling into the center of each puff.
- Dust with powdered sugar and serve!